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KMID : 0545120070170010104
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Journal of Microbiology and Biotechnology
2007 Volume.17 No. 1 p.104 ~ p.109
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Production of β-Aminobutyric Acid (GABA) by Lactobacillus buchneri Isolated from Kimchi and its Neuroprotective Effect on Neuronal Cells
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Cho Yu-Ran
Chang Ji-Yoon
Chang Hae-Choon
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Abstract
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Lactic acid bacteria that accumulated γ-aminobutyric acid (GABA) in culture medium were screened to identify strains with high GABA-producing ability. One strain, MS, which was isolated from kimchi, showed the highest GABAproducing ability among the screened strains. MS was identified as Lactobacillus buchneri based on Gram-staining, metabolic characteristics, and 16S rDNA sequence determination. Optimum culture conditions for GABA production were determined: MRS broth containing 5% MSG, 1% NaCl, and 1% glucose, at an initial pH of 5.0, the incubation temperature at 30oC for 36 h. Under these conditions, MS produced GABA at a concentration of 251 mM with a 94% GABA conversion rate. Moreover, culture extracts of Lb. buchneri MS partially or completely protected neuronal cells against neurotoxicantinduced cell death.
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KEYWORD
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GABA, Lb, buchneri, neuroprotective effect
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